"How long did you do the cure/aging Jim?" Hmm. That's a somewhat embarrassing question. Most of it was deemed inedible and was discarded at a young age, but in my fridge there is a rock hard small wheel that is several years old. "Did you purchase a press or cobble one together?" I bought a cylindrical stainless steel container from a cooking supply store and drilled a lot of holes in it with a 1/8" drill. I cut a circle from a polyethylene cutting board to fit inside the cylinder and apply pressure. I weighted this down on top of the cheese. I have a screw mechanism for building a real press, but haven't gotten around to it. Might have to build a wood fired, outdoor pizza oven first. :-) "I haven't checked the health food store to buy milk...but wished that I had a dairy available for sure." Cheese works out to be as expensive as the milk at retail price used to make it. I understand that using dehydrated milk will work and reduce the cost. Haven't done that yet. Best would be to buy milk at the farm if you can. It takes a lot of milk to make a little cheese. It's not surprising that Jessy and I cited the same source for supplies. That company dominates the cheese making hobby. They have lots of information and every supply you could want. Jim

My potatoes au gratin (or potatoes ugh rotten, as one of my kids said when they were little)were fine. I think a sharper cheese might have been better. I forgot that I was going to add some parmesan, which might have helped. Still they were very good and I will have some more tonight with ham bits mixed in. Last night I ate so much I had a stomachache during the night. Took two Tums and all was well. I usually have a cast iron stomach.

I had a wonderful recipe that called for grated cheddar cheese, finely chopped canned shrimp and I can't remember what else. It was served on crackers. Anyone have such a recipe? Thanks Ginny

I don't know if this will help, but there is a similar recipe in my Jiffy recipe book that I got from the company. Fruit Magic Grease an 8-inch square pan. Set oven to 450. Mix together 1 Jiffy white or Golden Yellow cake mix with margarine and (opt.) 1/2 cup chopped nuts. Spread one can (15 3/4 oz.) of your favorite pie filling in the bottom of the greased pan. Sprinkle cake mixture over top of pie filling. Bake 45 to 60 minutes. If you patted half of the cake/margarine mixture in the bottom of the baking pan, then spread on some grated cheddar cheese, then the pie filling, then the rest of the crumbly cake mixture, would this be what you made in the past? You would need to know how much by weight the Jiffy cake mixes are and then sub that amount of another cake mix, right? Looks like their boxed cake mix is 9 oz. It would be better for you to weigh out the spice cake mix from another brand to be the most accurate. Hope this helps! Teresa